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Easy Pasta Salad 3 delicious ways

SERVINGS: 8 | Prep Time: 25 MINS | Cook Time: 25 MINS

    Steps 1 and 2 are to make the Caprese Pasta Salad
  1. Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. Transfer pasta to a large bowl and toss with pesto sauce and balsamic vinegar until it’s evenly coated

  2. Add small mozzarella balls, cherry tomatoes and basil leaves. Toss gently until the salad is well combined. Store pasta salad in the refrigerator for up to 3-4 days.

  3. Steps 1 & 2 are to make BLT Pasta Salad
  4. Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In a steamer basket, gently steam green beans until they are tender crisp. Run under cold water.

  5. In a large bowl, combine pasta with green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion and parsley. In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, salt and pepper. Pour dressing over salad and toss to coat. Store pasta salad in the refrigerator for 3-4 days.

  6. Steps 1 & 2 are to make Summer Vegetable Salad
  7. Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In a steamer basket, gently steam green beans until they are tender crisp. Run under cold water.

  8. In a large bowl, combine pasta with green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion and parsley. In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, salt and pepper. Pour dressing over salad and toss to coat. Store pasta salad in the refrigerator for 3-4 days.

Caprese Pasta Salad

  1. 1 lb. orechiette pasta (round and shaped like a seashell)
  2. 1/2 cup pesto sauce
  3. 3 TBSP. balsamic vinegar
  4. 1 cup small mozzarella balls

BLT Pasta Salad

  1. 1 lb. farfalle pasta
  2. 4-6 slices thick-cut bacon, chopped
  3. 2 cups cherry tomatoes, halved
  4. 2 cups romaine lettuce, roughly chopped
  5. 1/2 red onion, finely diced
  6. 1/4 cup olive oil
  7. 3 TBSP. red wine vinegar
  8. 1 TBSP. lemon juice
  9. 1 clove garlic, minced
  10. 1/2 TBSP. dried parsley
  11. 1/2 tsp. dried oregano
  12. 1/2 tsp. dried basil
  13. salt and pepper to taste

Summer Vegetable Pasta Salad

  1. 1 lb. rotini pasta
  2. 1/2 lb. green beans, trimmed and halved
  3. 1 summer squash, sliced
  4. 1 zucchini, sliced
  5. 1 red bell pepper, diced
  6. 1 cup corn, fresh
  7. 1/2 red onion, finely sliced
  8. 1/2 cup fresh parsley, finely chopped
  9. 1/4 cup olive oil
  10. 3 TBSP. white wine vinegar
  11. 1 TBSP. Dijon mustard
  12. salt and pepper to taste